Daniell's Tavern i New Delhi

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kommentar 5

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  Mike Mannan

  :: 08 March 2018 05:05:01

  Great food, lovely retro atmosphere. Live music. Excellent restaurant. Well worth a visit. Recommend.

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  La Table d'Ogre Alexandre

  :: 09 December 2017 12:57:58

  First of all you have to be careful as Imperial is the name of the hotel, which has several restaurants including the Daniell. And the staff guides you without asking any questions at any restaurant even if you have made a reservation! We were first placed in 1911 while our hotel, the Shangri-La, made us the booking in live. So no problem of understanding possible! We finally arrived at the right restaurant. Traditional Indian cuisine. Excellent waiter. Good choice of wines. Good traditional dishes. Beautiful frame. Group of music for the atmosphere. Why such a low rating? A cause of the price! 246 euros for 2 starters, 2 courses, 1 dessert and a bottle of wine, it becomes very expensive. I know perfectly we are in a luxury hotel but the quality of the food does not justify the price differential compared to other Indian restaurants I have tried. Before or after your meal, do not hesitate to walk in the corridors of the hotel. We found ourselves immersed in Victorian England. Sublime. The note of the frame saves in part the note. More restaurants on my blog «latabledogre»

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  Divya Gupta

  :: 21 November 2017 23:12:53

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  Marc Ewert

  :: 22 July 2017 22:12:45

  I wonder if there was a Chef. Chewing-gum like papadum. Overcooked shrimps (bengal style) and bengal mutton was like what you get in any standard european Indian restaurant. The restaurant was nearly empty on a Saturday evening which is proof enough.

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  Sudipto De

  :: 12 February 2017 23:55:00

  As I sit down for dinner with Executive Sous Chef Prem Kumar Pogakula, he regales me with his recently concluded biking trip to Ladakh while forcing me to nearly try every non vegetarian item on the menu. The starters remain quintessentially Awadhi as a Rangoli Seekh (Moghul’s Pride) makes it’s mark with the perfect texture and the hint of mace. A Salmon Tikka (Garrison’s Victory) also impresses with the perfect match of Indian spices over the Salmon. Most of the large sized prawns I have had at restaurants usually become hard after spending some time in the tandoor.